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Unit of study_

NTDT5608: Community and Public Health Nutrition

This unit of study introduces students to nutrition in health promotion to communities. In contrast to NTDT5307 (Medical Nutrition) which explores individual nutrition behaviour changes. This includes an understanding of the needs of populations across the lifespan and from Aboriginal and Torres Strait Islander backgrounds and culturally and linguistically diverse groups. Students will learn how to plan, implement, and evaluate nutrition promotion and behaviour change programs in different contexts. Building from nutritional and food science in semester 1, current nutrition guidelines and policies to support healthy lifestyles will be explored, as well as health promotion in other lifestyle areas such as physical activity, alcohol, smoking and sleep. The scope and distribution of chronic diseases and the role of nutrition in the etiology of diseases such as cancer, heart disease, diabetes and obesity are examined. Learning is facilitated by interactive lectures, tutorials and workshops.

Code NTDT5608
Academic unit Nursing and Midwifery
Credit points 6
NTDT5601 and (NTDT5602 or FMHU5001) and NTDT5604 and NTDT5503
NTDT5305 and NTDT5307

At the completion of this unit, you should be able to:

  • LO1. Demonstrate understanding of the roles of nutrients, foods and dietary patterns in the prevention of chronic disease and contribution of diet to the global burden of disease, including health promotion programs currently offered in Australia
  • LO2. Apply the principles of Health promotion to formulate and evaluate a nutrition promotion program.
  • LO3. Demonstrate cultural competence in the application of health promotion and public health nutrition policy, including among Aboriginal and Torres Strait Islander populations
  • LO4. Develop programs for vulnerable populations including those with inadequate food and nutrition literacy, those with food insecurity and for “at risk” phases of the lifecycle i.e. pregnancy, first 1000 days of life and the aged.
  • LO5. Demonstrate knowledge of food systems, food legislation, regulation and public health nutrition policy and agencies.
  • LO6. Display professionalism through collaborative team work, reflective practice, problem solving and ongoing learning and development.

Unit outlines

Unit outlines will be available 1 week before the first day of teaching for the relevant session.